Kathy Gunst is a James Beard Award–winning journalist and the author of sixteen cookbooks. She is the award-winning Resident Chef for NPR’s Here and Now, heard on over 550 public radio stations with over 5 million listeners. She writes for many publications, including TheWashington Post, EatingWell, Yankee, The New York Times, and others. Gunst teaches food journalism and cooking at schools and universities around the globe.
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